| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Oil |
| 4 |
|
Eggs |
| 2 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon; or more |
| 1 |
ts |
Salt |
| 2 |
c |
Carots; grated |
| 1 |
cn |
(8.5-oz) crushed pineaple (we like chunked better) |
| 1 |
c |
Coconut (sorry Leanda) |
| 1/2 |
c |
Chopped nuts |
| 1/2 |
c |
Margarine |
| 8 |
oz |
Cream cheese |
| 1 |
ts |
Van. |
| 1 |
lb |
Conf. sugar |
INSTRUCTIONS
FROSTING
From: Diane Inkel <nc501121@NCCVAX.WVNET.EDU>
Date: Thu, 1 Aug 1996 14:53:13 -0500
Mix sugar, oil, eggs.Add flour, baking powder, paking soda , cinnamon, salt
Mis well. Add carrots, crained pineapple, nuts and coconut. Bake in a 13 x
9 x 2 in pan for 50-55 min at 350.
Frosting: Blend and spread.
This is the best carrot cake I've had in my life, short (HA!) as it has
been.
EAT-L Digest 31 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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